Unit Standard 20666 is a a theory-based unit standard for people who are training to work in a food business and includes a basic understanding of practices that result in safe food. People credited with this unit standard are able to demonstrate knowledge of basic food contamination hazards and prevention of cross contamination of food in a food business.

Unit Standard 167 is for people training to work in a food business and includes a basic understanding of practices that result in safe food. People credited with this unit standard are able to: maintain effective personal hygiene when working with food; prevent cross contamination; and measure, record, and act on temperature of high risk food, in a food business under supervision.
Unit Standard 168 is a theory-based unit standard is for all people working, or preparing to work, in a food business. People credited with this unit standard are able to demonstrate knowledge of: hazards that cause food borne illness and food spoilage; and methods used to control hazards that cause food borne illness and food spoilage in a food business.